quinoa and almond butter overnight oats

  • 2 tablespoons almond spread
  • 1 tablespoon honey, plus extra to serve
  • ½ cup (140g) natural Greek-style (thick) yoghurt, plus extra to serve
  • 1½ cups (375ml) milk, plus extra to serve
  • 1½ cups cooked white quinoa+
  • ½ cup (60g) rolled oats
  • ¼ cup (40g) currants
  • ¼ cup (40g) pepitas (pumpkin seeds), plus extra to serve
  • figs, halved, to serve
  1. Place the almond spread, honey, yoghurt and milk in a large bowl and stir well to combine. Add the quinoa, oats, currants and pepitas. Stir to combine, cover with plastic wrap and refrigerate for 6 hours or overnight. 
  2. Add extra milk to loosen the mixture. Divide between bowls. Top with the extra yoghurt, extra pepitas, extra honey and figs to serve.  Serves 4.

+ ¾ cup (150g) quinoa will make 1½ cups cooked quinoa.

RATE THIS RECIPE:
Reader ratings (4.50) 432150

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox